Red Lentils

Red lentils, known as masoor dal in India, are among the most widely traded pulse crops globally. Cultivated across various regions of India, Indian red lentils are valued for their quick cooking time, smooth texture, and high protein content. A staple in South Asian, Middle Eastern, and European cuisines, they are in consistent demand from importers, soup manufacturers, and food processors worldwide.

Geodhara International exports premium red lentils sourced from the major pulse-growing regions of India. Available as Whole Red Lentils (brown/green husk, red interior) and Split Red Lentils (masoor dal — bright orange-red), each lot is carefully cleaned, sorted, and graded to buyer specifications. Our red lentils are exported with complete phytosanitary and shipping documentation.

We supply importers, pulse traders, soup manufacturers, food processors, and distributors across the Middle East, Europe, North America, Southeast Asia, and Africa with consistent quality, competitive pricing, and full export documentation.

Specification

Product Details
Country of OriginIndia
Botanical NameLens culinaris
HS Code0713.40
Available FormsWhole Red Lentils (Brown/Green husk), Split Red Lentils (Masoor Dal)
Protein Content22 – 26%
AdmixtureMax 1%
QualityCleaned, sorted, uniform colour, free from weevils and foreign matter
Packaging & Supply
MoistureMax 14%
Packaging25 kg / 50 kg PP bags, jute bags, 1–5 kg consumer packs
LabelingPrivate labeling available
Shelf Life18 – 24 months
GMO StatusGMO Free
Harvest PeriodFeb – Apr
SpecificationDetailed spec on request

Container

20 Feet
Quantity:22 MT
40 Feet
Quantity:26 MT

Uses & Benefits

  • Used in preparing masoor dal — a quick-cooking, nutritious lentil dish widely consumed across South Asian and Middle Eastern households.
  • A primary ingredient in lentil soups, including Turkish red lentil soup, Egyptian lentil soup (shorba adas), and South Asian lentil broths.
  • Used in ready-to-eat meal manufacturing for packaged lentil soups, meal kits, and convenience food products.
  • Suitable for red lentil dips, spreads, and pastes used as alternatives to hummus in Middle Eastern and European food markets.
  • Ground into red lentil flour for use in gluten-free baked goods, pasta, protein-enriched products, and infant food formulations.

Known As

Local Names for Red Lentils
EnglishRed Lentils / Masoor Dal
Hindiमसूर दाल (Masoor Dal)
Teluguనసరల్ పప్పు (Masur Pappu)
Arabicعدس أحمر (Adas Ahmar)
SpanishLentejas rojas
RussianКрасная чечевица (Krasnaya chechevitsa)
FrenchLentilles rouges
GermanRote Linsen
Japanese赵レンズ規 (Aka Renzu Mame)

FAQs

We export Whole Red Lentils (with brown/green outer husk) and Split Red Lentils (masoor dal — the bright orange-red dehusked form). Split red lentils are the most widely traded form due to their quick cooking time and versatility.
Indian red lentils typically contain 22 – 26% protein, making them one of the most protein-rich pulse crops. They are also an excellent source of folate and iron.
Split red lentils (masoor dal) are one of the quickest-cooking pulses — they typically cook in 15 to 20 minutes without pre-soaking, making them highly suitable for convenience food manufacturing and home cooking.
Our minimum order quantity is one container load — approximately 22 metric tons in a 20-foot container or 26 metric tons in a 40-foot container.
We provide phytosanitary certificates, certificates of origin, quality inspection reports, fumigation certificates (where required), and complete shipping documentation for every consignment.
Red lentils are harvested in India from February to April. With storage, supply can be maintained throughout the year. We can advise on seasonal availability and crop quality for each supply period.

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